Meg’s Cabbage, Fennel & Feta Salad

Cabbage, Fennel and Feta Salad Recipe

A very simply dressed salad that lets the ingredients speak for themselves. Full of gut-friendly cabbage, fennel and dill, this salad makes a lovely accompaniment to baked fish or chicken.

Serves: 4 as a side salad

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Cabbage, Fennel and Feta Salad Recipe

By: Meg Thompson

This salad is full of gut-friendly cabbage, fennel and dill, and makes a lovely accompaniment to baked fish or chicken.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 100g red cabbage, shaved
  • 1 small fennel bulb, shaved
  • Large handful spinach
  • 1 tbsp dill, roughly chopped
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tsp honey
  • Pinch sea salt
  • ¼ cup seeds (sunflower, pepitas)

Method


  • Place cabbage, fennel, spinach and dill in bowl.
  • Combine lemon, oil, honey and sea salt in small bowl, then pour over cabbage mix, tossing to coat.
  • Top with seeds and feta and enjoy.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Meg Thompson

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.

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